Tunisian
Nwasser
Nwasser is a beloved Tunisian dish of small pasta squares steamed above a rich red chicken sauce, then finished by absorbing that sauce until tender and glossy. This version keeps the traditional couscoussier method, with chickpeas, potato, harissa, and warm Tunisian spices.
Ingredients
- Nwasser pasta squares250g
- Chicken thighs or drumsticks, bone-in2 pieces
- Cooked chickpeas1/2 cup
- Yellow onion, finely chopped1 small
- Garlic, crushed2 cloves
- Tomato paste2 tbsp
- Harissa1 tsp
- Olive oil or neutral oil3 tbsp
- Ground paprika1 tsp
- Tabil spice blend1 tsp
- Ground turmeric1/4 tsp
- Black pepper1/4 tsp
- Saltto taste
- Potato, peeled and quartered1 medium
- Fresh green chile or mild pepper1
- Water3 cups
Method
- Rub the nwasser pasta with 1 tablespoon of oil in a wide bowl, separating the squares well so they do not clump.
- Heat the remaining oil in the bottom of a couscoussier over medium heat and brown the chicken lightly on all sides.
- Add the onion and garlic and cook until softened and fragrant.
- Stir in the tomato paste, harissa, paprika, tabil, turmeric, black pepper, and salt, and fry the paste for 2 minutes until the oil turns red.
- Add the chickpeas and water, bring to a simmer, then place the perforated steamer basket on top.
- Spread the oiled nwasser in the steamer basket, cover, and steam for 15 minutes over the bubbling sauce.
- Tip the nwasser back into the bowl, sprinkle with about 1/3 cup hot water, fluff and separate the pasta, then return it to the steamer.
- Add the potato pieces to the sauce, cover again, and steam the nwasser for another 15 minutes.
- Repeat the fluffing once more with a small splash of hot water, then steam for a final 10 to 15 minutes until the pasta is pliable and cooked through.
- Add the green chile to the sauce for the last 10 minutes of cooking, and simmer until the chicken and potato are tender.
- Remove the chicken, potato, and chile to a plate, then taste the sauce and adjust salt and heat.
- Put the steamed nwasser into the sauce a little at a time, stirring gently until it absorbs the red sauce and becomes glossy but not soupy.
- Cover the pot off the heat for 5 minutes so the pasta finishes swelling in the sauce.
- Serve the nwasser on a shallow platter with the chicken, potato, chickpeas, and chile arranged on top.
Common questions
Can I substitute regular pasta if I can’t find nwasser pasta squares?
Yes, but choose a sturdy short pasta like mafalda corta, square-shaped pasta, or even wide egg noodles broken into pieces. Steam gently and watch closely, since thinner pasta can overcook and turn mushy faster than nwasser.
How long does Nwasser take from start to finish?
Plan on about 45 to 60 minutes total, including browning the chicken, building the sauce, and two steaming rounds. If your chicken pieces are large or your sauce needs extra simmering, allow a little more time.
What are the most common mistakes when making Nwasser?
The biggest mistakes are not oiling the pasta enough, letting it clump in the steamer, and adding too little water to the sauce. Also avoid boiling hard under the steamer; you want a steady simmer, not aggressive bubbling.
How should I store leftovers and reheat them?
Store the pasta and sauce together or separately in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of water or broth over low heat, stirring to loosen the pasta before serving.
What should I serve with Nwasser?
Serve it hot as a complete one-pot meal, optionally with a simple salad, lemon wedges, or extra harissa on the side. It’s also good with extra chickpeas spooned over the top and a drizzle of olive oil.